Rare Roast Lamb with White Bean Puree
To roast or bake means to cook by dry heat. This is one of my favourite roast dinners with a modern touch. I didn’t add a sauce because the lamb is so juicy and tender. If you prefer to use a sauce, you can serve the lamb with lamb jus, gravy or mint jelly. The white bean puree adds creaminess and works beautifully with the Lamb. The addition of truffle oil in the white bean puree compliments the woody flavour of the mushrooms.
Rare Roast Lamb
+ 2kg leg of lamb
+ 6 cloves of garlic
+ 3 sprigs of rosemary
+ 3 sprigs of thyme
+ Salt
+ Cracked black pepper
+ Soft butter
Vegetables
+ 100gm button mushrooms, halved
+ 5 golden shallots
+ 50gm green beans
+ 50gm peas
+ Squeeze of lemon
+ 2 tablespoons butter
+ Mint leaves, optional
+ Olive oil
+ Salt
+White pepper
White Bean Puree
+ 4 cloves of garlic, crushed
+ 1 tablespoon of olive oil
+ 1 tablespoon of butter
+ 3 cans of cannelloni or butter beans, drained
+ 1 tablespoon of cream
+ 1/2 tablespoon of truffle oil
+ Salt
+ White pepper
Rare Roast Lamb
1. Preheat the oven to 240c for at least 20 minutes.
2. Place lamb in a shallow roasting tray, massage butter and seasoning all over the meat.
3. With a knife make holes all over the meat and stuff with slices of garlic and herbs.
4. Roast Lamb for 20 minutes, and then turn down the heat to 180c and roast for a further 1 1/4 hours (this is for medium rare). Test doneness by running your finger along the leg bone, it should be warm.
5. Rest the meat for at least half of the cooking time before carving.
Vegetables
1. Blanch green beans and peas for 5 minutes or until al dente.
2. Place olive oil on a medium to hot pan, grill mushrooms and golden shallots. Make sure you do not over crowd the pan as you want caramelisation, once caramelised add a squeeze of lemon and butter.
3. Add green beans and peas to the pan and sauté for 5 minutes over low heat.
4. Dress with olive oil and season. Mix in mint leaves, optional.
White bean puree with truffle oil
1. In a pan heat olive oil over medium heat, once hot place butter in pan and let foam for a few minutes. If butter burns your pan is too hot, you will need to repeat the process.
2. Cook garlic for a few minutes, make sure you stir occasionally as garlic burns easily.
3. Add white beans, turn heat down to medium low and cook for 5 minutes, mash the beans to make a puree. I prefer a rustic puree but for a smooth consistency, place in a food processor or a fine sieve then place back on the pan (to continue with next step).
4. Add cream, cook for a further 5 minutes.
5. Add truffle oil and season really well.
Serve hot!
